I know, I know . . . It’s been awhile.  My apologies.  I will spare you the excuses and get straight to the post.


HOME MADE bread.

Baking bread is not very difficult – I swear.  You do not need a bread maker.  You do not even need bread flour.  You just need time.  And patience.  I am usually impatient when it comes to baking bread.  But this time, I am NOT going to rush.  This recipe is adopted from Chasing Delicious; this website is absolutely delightful.  Cinnamon Swirl Raisin Bread:


3/4 Cup bread flour (all-purpose flour can be substituted in equal parts)
1 – 1/8 Cups milk (preferably whole)
1/4 Cup honey
1 Teaspoon active dry yeast

1/2 Cup + 2 Tablespoons bread flour (again, all-purpose flour substituted in equal parts)
1/2 Teaspoon active dry yeast
1/4  Cup butter
1 Teaspoon salt
1/2 Cup raisins

1/4  Cup sugar
3 Tablespoons cinnamon
1 Tablespoon nutmeg
1/8 Cup butter

what TO DO
Scald the milk on stovetop (heat milk on low, until it starts to bubble, approx. 8 minutes. Continue heating for an additional 2 mintues.)

Let the milk cool (to 115 F), pour into a large bowl & dissolve the yeast

Add honey & flour; whisk for a minute or two, until a thick batter forms

Let the sponge RISE FOR 1 HOUR (or up to 24 hours, if overnight cover and place in fridge)

In the bowl add the remaining flour, yeast, and butter (the butter should be super soft)

Knead in the bowl for 2 minutes.  Add salt, knead for 10 minutes.  Add rasisins, knead for 1 minute.

Cover the bowl and let the dough RISE FOR 2 HOURS (or until it doubles in size) 

Knead the dough for 1 minute, punching it down to remove the air, let the dough RISE FOR 1 HOUR IN THE FRIDGE

On a floured surface roll the dough to ½ inch thick (about 7 inches wide by 12 inches long)

Melt remaining butter & brush half on the dough (leaving ½ inch gap around the edges.

Mix sugar, cinnamon, nutmeg & sprinkle the mixture evenly over the dough (again leaving ½ inch gap). 

Roll the dough tightly along its length, brushing with butter as you roll.  Pinch the edges together and tuck into a prepared (buttered & floured) bread pan.  Sprinkle some extra cinnamon-nutmeg-sugar atop.   

Let the dough RISE FOR 2 HOURS (until it doubles in volume)

Place rack at the bottom of the oven & preheat to 350 F.  Bake for 50 minutes (until the top is golden brown and a toothpick comes out clean).  Resist the urge to open the oven too early. 

Remove from oven, let the bread cool and settle before serving . . . or before making . . .    

March reminds me of french toast.  The world is melting - the promise of Spring.  Try THIS recipe with your homemade bread.  Enjoy!   
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